W314900

2-エチル-3(5または6)-ジメチルピラジン、異性体混合物

≥95%, FG

• 別名: 2-エチル-3,5(または6)-ジメチルピラジン
• 実験式（ヒル表記法）: C₈H₁₂N₂
• CAS番号: 27043-05-6
• 分子量: 136.19
• FEMA番号: 3149
• 欧州評議会番号: 2246
• UNSPSCコード: 12164502
• PubChem Substance ID: 24901491
• Flavis 番号: 14.100
• NACRES: NA.21

特性

• 由来生物: synthetic
• 品質水準: 400
• グレード: FG; Fragrance grade; Halal; Kosher
• 認証: follows IFRA guidelines
• 法規制遵守: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002
• アッセイ: ≥95%
• 屈折率: n20/D 1.5015 (lit.)
• bp: 180-181 °C (lit.)
• 密度: 0.965 g/mL at 25 °C (lit.)
• アプリケーション: flavors and fragrances
• 文書: see Safety & Documentation for available documents
• 食物アレルゲン: no known allergens
• 香料中のアレルゲン: no known allergens
• 官能: chocolate; hazelnut; nutty; peanut; roasted
• SMILES記法: CCc1ncc(C)nc1C.CCc2nc(C)cnc2C
• InChI: 1S/2C8H12N2/c1-4-8-7(3)10-6(2)5-9-8;1-4-8-7(3)9-5-6(2)10-8/h2*5H,4H2,1-3H3
• InChI Key: BOFLOMVCGPWPQC-UHFFFAOYSA-N

詳細

詳細

異性体の混合物である2-エチル-3(5または6)-ジメチルピラジンは、Maillard（メイラード）反応およびセリンとスレオニンの熱分解により生成された焙煎食品に通常認められる芳香活性ピラジン化合物です。

アプリケーション

• Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectroscopy.: This study by Yuan et al. characterizes the flavor profile of sauced pork using various sensory and chromatographic techniques, including gas chromatography-ion mobility spectroscopy. It identifies key aroma compounds, including 2-ethyl-3,5(6)-dimethylpyrazine, contributing to the overall flavor profile (Yuan et al., 2024).


• The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.: Liu et al. explore how different thermal processing times affect the formation of volatile and non-volatile compounds in roasted mutton, highlighting the presence of 2-ethyl-3,5(6)-dimethylpyrazine among the key aroma contributors (Liu et al., 2023).


• Investigation of the effect of over-fired drying on the taste and aroma of Lu′an Guapian tea using metabolomics and sensory histology techniques.: Zhang et al. investigate how over-fired drying affects the aroma and taste of Lu′an Guapian tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as a significant aroma compound (Zhang et al., 2024).


• Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties.: This comparative study by Wang et al. examines the sensory attributes and odor-active compounds of Wuyi Rock Tea, highlighting the role of 2-ethyl-3,5(6)-dimethylpyrazine in the aroma profile (Wang et al., 2024).


• Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach.: Wang et al. characterize the key aroma compounds in Dong Ding Oolong tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as one of the major contributors to its distinct aroma profile (Wang et al., 2023).

生物化学的／生理学的作用

5 ppmで味覚があります。

その他情報

天然存在状況:バ-レ-種タバコ, バ-ジニア種タバコ, ココア, コ-ヒ-, 調理済み牛肉, ピ-ナッツ, スイスチ-ズ。

安全性情報

• ピクトグラム: GHS07
• シグナルワード: Warning
• 危険有害性情報: H302,H315,H319,H335
• 注意書き: P261 - P264 - P271 - P301 + P312 - P302 + P352 - P305 + P351 + P338
• 危険有害性の分類: Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
• ターゲットの組織: Respiratory system
• 保管分類コード: 10 - Combustible liquids
• WGK: WGK 3
• 引火点(°F): 156.2 °F
• 引火点(℃): 69 °C
• 個人用保護具 (PPE): Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter